Spaghetti & Meatballs

Spaghetti & Meatballs
Photo by Scott Phillips

Ingredients

  • 1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving
  • 1 lb. dried spaghetti
  • 1-½ cups plain dry breadcrumbs, preferably 4C brand
  • 1 Tbs. chopped fresh flat-leaf parsley
  • ½ lb. ground veal
  • 1 cup olive oil or vegetable oil; more as needed
  • ½ tsp. freshly ground black pepper
  • + 7 more ingredients
    • 1 clove garlic, minced, plus 1 clove garlic, lightly smashed
    • Frank's Marinara Sauce
    • 1 Tbs. kosher salt
    • ½ lb. ground beef
    • ¼ cup chopped fresh basil
    • ½ lb. ground pork
    • 2 large eggs, lightly beaten

Start making the marinara sauce. While it’s simmering, make the meatballs. Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is nicely distributed, but don...

View full recipe at Fine Cooking

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